Soft tender pieces of sliced potatoes, paired with tender and fragrant pieces of chicken. With a simple soy sauce based sauce is the perfect stir fry dish especially for most Malaysian Chinese households. Not only is it very nutritious, easy to make but it is also really delicious.
The sauce alone is enough to keep you coming back for more. Perfectly paired with a bowl of white rice to soak up all the lovely sauce and the tender but juicy pieces of chicken.
How to Get the best of Both?
400g Chicken Thighs
2 Medium Potatoes
4 Cloves Garlic
2tb Light Soy Sauce
2tb Oyster Sauce
1ts Ground White Pepper
2tb Corn Flour
Peel your potatoes and slice them up thick or thin up to you. (Thinner will yield crispier slices of potatoes).
In a wok heat up a little bit of oil to HIGH heat.
Give your potatoes a quick fry till they turn a lovely golden brown. Set aside.
Go FULL ninja! Peel and quarter your onions, peel and mince 4 cloves of garlic and and dice them chicken up into bite size pieces.
In the same wok, add in a bit more oil and heat it up to HIGH heat once again.
Add in your onion and garlic. Give them a good fry till the onions have taken on some colour and fragrant.
Add in your chicken and continue to fry till the chicken is cooked through.
To prepare the sauce, combine 2tb of light soy sauce, 2tb of oyster sauce along with 2tb of corn flour and a 1/4 cup of water. Give it a good mix.
Add the sauce into your wok, give it a good mix and a tea spoon of white pepper. Cover with a lid and let it simmer for at least 10 minutes.
Add in your fried sliced potatoes and serve with a bowl of freshly steamed rice.
You could also deep fry your potato slices if you wish to get that extra crispy potato slices.